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The majority of the fruit in our 2012 Seifried Pinot Noir comes from our Rabbit Island Vineyards where our Pinot vines are now into their twenty’s, and showing great maturity and depth of flavour in the fruit.
The parcels of grapes were picked incrementally at the peak of flavour and phenolic ripeness, which occurred during April. The de-stemmed fruit had a 3 – 5 day cold maceration period before individual parcels were inoculated for fermentation.
Throughout fermentation plunging occurred twice daily and was tapered off to once daily during the 5 – 6 day post-fermentation maceration.
The young wine was drained to new, one and two year old French barriques for malolactic fermentation and barrel ageing. The wine was stabilised and bottled in June 2013.